I refuse to think that summer is over and the tomato season has ended. I am obsessed with tomatoes; I could eat them on their own every day. I am constantly looking for new ways to use them, trying new recipes, and adjusting old ones.
This tomato and burrata recipe is magical, when the tomatoes cook and burst in the oven they get infused with the roasted garlic and thyme. Served it with fresh creamy burrata on a crunchy piece of bread, and it will be the perfect bite.
It is so simple to make and there is no way you can do wrong with it.
Feel free to eyeball measurements and add more herbs, less garlic, etc, as you wish. Use any type of bread, I like to some type of country bread, whatever is best at the market. The key to making this perfect is to wait until the tomatoes have burst in the oven to take them out, sometimes it might take a little longer or less time depending on the size of the tomatoes so keep an eye on them.
I like to serve it warm, in a low bowl next to the burrata and toasted bread. Drizzle it with balsamic if you wish, but make sure to top it all with flaky salt to bring out all the flavor. Don’t forget to reserve the magical juice leftover from the tomatoes, it makes a great sauce or simply dipping oil for bread!
Prep time: 5min - Cook time: 45min - Total time: 50min
1 pint (2 1/2 cups) cherry tomatoes
4 sprigs thyme
4 garlic cloves, smashed
1/4 cup good quality olive oil or extra - virgin olive oil
8 ounces fresh buffalo or cow mozzarella (about 1 ball
Flaky sea salt
Balsamic Glaze (optional)
Bread, sliced, brushed with oil, toasted in oven (for serving)
Preheat oven to 375°.
Toss tomatoes, thyme, garlic, and oil on a baking sheet to coat and season lightly with kosher salt. Spread out in a single layer, making sure the tomatoes are covered in oil at least ¼ up.
Roast until tomatoes are bursting and lightly browned, 40–45 minutes.
Arrange cheese on a platter and spoon warm tomato mixture; sprinkle with sea salt and drizzle balsamic. Serve with olive-oil-toasted bread.